Young’s Training


Cooks from across Orchard Care Homes have been getting to grips with fish dishes through a partnership with Young’s Foodservice.

Chefs from the care home provider attended a training day at Young’s Inspiration Centre in Grimsby last month.

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Food and Beverage Manager for Orchard Care Homes Dianne Lilley said: “We are continually striving to ensure that our catering staff have access to ongoing training and development that is relevant within the context of care catering.

“We are delighted that Young’s Foodservice has supported us in delivering this course, as fish is a staple food within our homes, offering multiple health benefits to residents. Fish Friday is one of the most popular days in many homes.

“Fish can also be used in a variety of different dishes that are simple to make, and which improve the diversity of our menus, ensuring a positive mealtime experience, and also meeting residents’ nutritional needs.”

Development Chef Joel Carr demonstrated ways to use fish within a variety of dishes that are quick and simple to prepare, are nutritionally fortified, and strongly flavoured. He also showed how best to make use of leftovers, such as vegetables and potato skins.

Young’s Foodservice supply Orchard Care Homes with a variety of sustainable fish, including Alaskan pollock, smoked haddock, and mackerel, as part of its ‘fish for life’ programme.

Tags : Best practicefood and nutritionInnovationOrchard Care Homes

The author Lee Peart

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